This course focuses on the instruction and study of the five skills of communication (listening, speaking, reading, writing, and viewing) in advanced academic settings that simulates the hospitality industry. In the same process, the criteria for effective communication are presented and discussed in the identification of the roles and importance of the process of communication and the perceptions, and subsequent problems inherent, with communication tactics and techniques. It shall also be used as basis for evaluation of exercises, such as peer evaluation, evaluation of communication techniques of other individuals or personalities, educators, industry leaders, and so on. Additional focus for comprehension will be the motivation and intrinsic psychology of communication, verbal and non-verbal communication, conflicts and conflict resolution techniques, pressures in individual or group communication, and techniques in public speaking and presentations.

The course also provides a comprehensive overview of the communication process between a sender and receiver, and aims to enable students to practice strategies of communication with a clear purpose and audience in mind, guided by the criteria of effective communication and appropriate language.  Participants are expected to gain a wider understanding of the context of communication and develop their confidence in communicating in all kinds of real-life settings: one-to-one, teams, verbal and non-verbal, formal and non-formal, etc., at the end of the course. 

To achieve those objectives, the modules that follow are intended to provide guidance to students in the skills of conveying their message successfully and transferring related information, as well as preparing them for more formalized presentations.

This course comprises of English for international food and beverage service and food production. It includes specific vocabulary and expressions for food and menu items, cutlery and cooking utensils, menu listings and other related hotel and restaurant English.